White chocolate, mascarpone & pistachio cheesecake

With a slightly sour tang thanks to the addition of some yogurt, this is a cheesecake with a difference. The secret to baked cheesecake is patience – you need to let it cool in the oven to end up with the perfect texture. I often leave it in there overnight. n Serves 12 n Prep 30 mins plus resting and cooling n Cook 50 mins

butter, for the tin

100g white chocolate

200g digestive biscuits, crushed

FOR THE CAKE

500g mascarpone

200g full-fat yogurt

3 eggs

100g caster sugar

1 lemon, zested, ½ juiced

½ tsp vanilla bean paste

50g shelled pistachios, roughly chopped 1 tbsp icing sugar (optional) mixed berries, to serve (optional)

1 Line the base of a deep 20cm springform cake tin with baking parchment and butter the base and sides. Melt the white chocolate in a large heatproof bowl set over a pan of

just simmering water (ensure the bottom of the bowl doesn’t touch the water). Or, melt the chocolate in a microwave in 20-second bursts. When the chocolate is completely smooth, stir in the biscuits and a small pinch of salt. Press into the base of the tin, all the way to the edges, ensuring the base is even. Put in the fridge to chill for at least 20 mins. 2 Heat the oven to 140C/120C fan/gas 1. Beat the mascarpone, yogurt, eggs, caster sugar, lemon zest and juice and vanilla bean paste together with an electric whisk until smooth, then tip over the biscuit base. Transfer the tin to a baking tray and bake for 45 mins until almost set with just a slight wobble in the middle. Turn the oven off with the cheesecake inside and leave the door ajar. Leave to cool completely. 3 Once completely cool and set, loosen the sides and base of the tin with a knife and carefully transfer the cheesecake to a serving plate. Scatter over the pistachios and dust with the icing sugar, then serve with the berries on the side.

PER SERVING 399 kcals, fat 28g, saturates 16g,

carbs 28g, sugars 20g, fibre 1g, protein 7g, salt 0.4g